• 1 tsb Olive Oil
  • 300g scotch fillet steak cut
    into strips
  • 1 onion, finely chopped
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled,
    finely diced
  • 2 cloves garlic, crushed
  • 700g tomato passata
  • 2 cups salt-reduced beef stock
  • 3 cups water
  • 1 cup dried macaroni pasta (or
    your choice of wholemeal/gluten
    free pasta)
  • 1 400g tin cannellini beans
  • 2 tsb grated parmesan cheese
    beef minestrone soup


    1. Heat half the oil in a large, deep saucepan over a medium heat. Add
      half the beef. Cook for 3-4 minutes, or until browned. Transfer to a
      plate. Cook remaining beef then transfer to plate.
    2. Heat remaining oil in same pan over a medium heat. Add onion, celery,
      and carrot. Cook, stirring occasionally, for 8-10 minutes, or until tender.
      Add garlic. Cook for 1 minute. Add passata sauce, stock, and water.
      Bring to the boil, then simmer for 3 minutes.
    3. Add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is
      cooked. Add cannellini beans and beef and cook for another
      1-2 minutes, or until tender.